Partially-Processed Cassava Tubers on Poor Eye Vision in Nigeria: Impacts and Solutions

Abstract

Cassava tuber (Manihot esculenta Crantz) is a major edible plant common in the African continent as a staple food and Nigeria is currently the highest producer. The various processed products gotten from cassava includes cassava flakes (garri), cassava flour, cassava chips etc. Cassava contains cyanogenic glycosides: linamarin, amygdalin and lotaustralin; which are mainly toxic secondary metabolites present to wade off predators and on hydrolysis produces Hydrogen cyanide/Cyanide (HCN/CN). The long-term intake of partially-processed cassava can lead to systemic cyanotoxicity – the detrimental effects includes neuropathy, thyroid dysfunction and poor vision. The cyanic content of cassava reduces with improved processing techniques; hence providing solution to cyanotoxicity and poor vision. This article focuses on the impacts of partially-processed cassava tubers on visual impairment; and improved processing techniques to make cassava a healthy food source for improved eyesight.